Red Grapes with Balsamic and Red Wine Reduction

The humble grape gets a gourmet twist with the surprising addition of two pantry basics.


April 2011 | By Melanie Jimenez
Red Grapes with Balsamic and Red Wine Reduction
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at a glance

Main Ingredient

Fruit

Type

Dessert

Preparation Time

00:00:00


Date Published

April 2011

The humble grape gets a gourmet twist with the surprising addition of two pantry basics. They’re delicious as is, but for a more decadent treat, serve them over a lovely little scoop of vanilla ice cream.

Serves
Prep Time 5 minutes 
Cooking Time 20 minutes

3/4 cup balsamic vinegar
1/4 cup red wine
1/4 cup sugar
4 whole cloves
1 tablespoon grated lemon zest
1 tablespoon lemon juice
1/4 teaspoon vanilla extract
4 cups red seedless grapes,
      some halved and some left whole
mint leaves for garnish

Combine vinegar, wine, and sugar in a small saucepan. Reduce over high heat until syrupy, about 15 minutes.

2  Take the pan off the heat and stir in cloves, lemon zest, lemon juice, and vanilla. Let steep for 1 minute. Strain.

3  Arrange grapes in a medium bowl. Pour warm reduction over grapes and toss to coat. Garnish with mint leaves.




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